Kathy M Recipe Reviews (Pg. 1) - Allrecipes.com (18510762)

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Kathy M

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Overnight Blueberry French Toast

Reviewed: Jan. 3, 2014
This was a total hit for our Christmas brunch! I actually didn't expect the kids to like it because they aren't big on blueberries--but they came back for seconds. Used thawed, fresh Maine blueberries (which I'd frozen myself)...so much better than the big grocery blueberries--if you can get them, use them! (Wyman's frozen blueberries are also Maine berries, if you can't get them fresh yourself.) I did take some of the suggestions of others and reduced to 10 eggs, dusted with cinnamon and fresh grated nutmeg before refrigerating, and whipped the cream cheese with a tiny bit of milk and about 1/4 c. of powdered sugar so it would spread a little easier. Definitely need to press the bread into the liquid mix before letting it sit overnight, so it gets well sopped up. Served the syrup on the side, but it's definitely what makes this dish special, so don't forgo it altogether! This will stay on our rotation for a long, long time!
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Downeast Maine Pumpkin Bread

Reviewed: Jan. 3, 2014
BEST pumpkin bread recipe EVER...and I've made a lot of them. Don't forget to scoop the flour out of the storage container with a spoon into your measuring cups and/or to sift the ingredients...it's what keeps the bread from being too dense. I did play with the spices a bit too...like to have allspice, cinnamon, nutmeg, and ginger.
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Oven-Baked Caramel French Toast

Reviewed: Jan. 2, 2011
This was fantastic! Made it as directed--if you don't like too sweet of a breakfast, you can avoid making the additional sauce, but we all enjoyed the added caramel flavor.
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2 users found this review helpful

Cheesy Ham and Hash Brown Casserole

Reviewed: Jan. 3, 2014
SO easy and delicious! Took it to work for a holiday breakfast, and then made it for our family Christmas brunch, too. Was a huge hit for both groups. I did make some changes--the recipe is very forgiving, so you can easily make adjustments each time you make it, to change it up a bit. This time, I added spicy Italian sausage (crumbled and cooked before adding to casserole), about 1/2 tsp dry mustard, and 2 Tbsp Worcestershire Sauce. Also used freshly grated Parmesan Reggiano--makes a huge difference in flavor compared to the canned or any pre-grated Parmesan (even though seemingly expensive for a block, it goes a long way and is worth the difference). Also listened to previous reviewers recommendations to be sure to use the Cream of Potato soup, not another flavor--definitely agree that this makes a big difference, too. Could certainly use other creamed soups in a pinch (have used both celery and chicken in the past), but potato is the best.
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3 users found this review helpful

Early Times Mint Julep Recipe

Reviewed: May 5, 2007
This is the only way to make simple syrup! I didn't have quite enough time to let the syrup and mint sit overnight, but it was still quite tasty!
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7 users found this review helpful

Brussels Sprouts in a Sherry Bacon Cream Sauce

Reviewed: Dec. 24, 2010
These were fantastic! I didn't change a thing with the recipe (which is unusual for me), and even the pickiest (non vegetable) eaters asked for seconds!
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5 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Jun. 9, 2007
This was FABULOUS!! I'll definitely be making it again. I'm not a big sweet potato fan--especially not for the recipes that have marshmallow in them--so I wasn't sure how I'd feel about this one, but it was really yummy and was a huge hit with the whole family!
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1 user found this review helpful

Run For The Roses Pie I

Reviewed: May 5, 2007
This was the recipe I was looking for--remembered "Derby Pie" from my youth in KY as being like this, but the recipes I've always found have been more like a chocolate chip cookie and less like a pecan pie in consistency. This one was really good, but I did need to cook it a bit longer to keep it from being too runny. I would probably also reduce the amount of chocolate chips by about 1/4.
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Jen's Fresh and Spicy Salsa

Reviewed: Feb. 11, 2012
Definitely needs ripe tomatoes! I made this for Superbowl, and tomatoes weren't in season at all. The salsa was still tasty, but just not as "fresh" and flavorful as it could've been with a higher quality tomato.
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2 users found this review helpful

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